Fresh Farm Raised Canadian Mussels

When I was in Wegman's this evening they had 2# bags of Fresh Farm Raised Canadian Mussels for $6. That is a good deal. So I bought a bag.

I caramelized two onions in some butter with some salt and cracked pepper. Then threw in the mussels and about a half cup of pale dry sherry. I put a lid on them and let them steam. Then served them over toasted Heidelberg french peasant bread to soak up the mussel liquor.

The main reason I cooked the mussels this way instead of using the steamer and dunking them in melted butter was so the mussel liquor wouldn't be wasted.

Marilyn came over for dinner so we split it between us. I know she loves mussels as much as I do.

Comments

I think most of it is water. They really shrink when they cook. That is why I wanted to keep the mussel liquor. But between the shell and the water most of the volume is not meat.

"The edible part of the mussel contains approximately 80 per cent water, 9 to 13 per cent protein, 0 to 2 per cent fat and 1 to 7 per cent glycogen (animal starch) depending on the season. It has a calorific value of about 80 calories per 100 grammes wet weight."

"If the mussels are to be served as a main course, allow 20-25 mussels per person (1 pound or 454 g). For one cup of cooked shucked mussel meats allow 20-25 mussels." http://www.tourismpei.com/pei-mussels